Koftas are always special and delicious. Most of us are fond of Malai Kofta served in restaurants. Palak Paneer yet another delicious gravy we all are fond off. Fusion of Kofta and Palak Paneer is Palak Paneer Kofta Curry. Paneer stuffed in spinach koftas and served hot with spicy and creamy tomato sauce, a yummy and delicious gravy which goes well with roti / Chapati or Naan.

Palak Paneer Kofta Curry

Preparing Kofta curry always take a little longer time than the other gravies, yet it is so scrumptious. The crispy koftas should be added to the gravy just before serving so that the crispness would be maintained.

Palak Paneer Kofta Curry

Preparation Time

15mins for Kofta

Preparation Time

10 mins for Gravy

Cooking Time

1 Hour

Yield

12 Koftas

Serving

4

Palak Paneer Kofta Curry

Ingredients For Curry:

Onion

1

Tomato

2

Ginger-Garlic Paste

1 teaspoon

Cashews

5

Green Chillies

2

Cumin Powder;

2 teaspoon

Coriander Powder

1/2 teaspoon

Paprika Powder

1/2 teaspoon

Chopped Coriander Leaves

1 tablespoon

Salt

To Taste

Cumin Seeds

1 teaspoon

Kasoori Methi

1 tablespoon

Butter

1 tablespoon

Oil

1 teaspoon

* 1 Cup Capacity = 250ml

Ingredients For Kofta:

Spinach

1 big bunch

Paneer

100gms

Besan Flour

1/4 Cup

Cumin Powder;

2 teaspoon

Salt

To Taste

Oil

For Frying

* 1 Cup Capacity = 250ml

Palak Paneer Kofta Curry

Method for preparing Curry:

Finely chop the onions, tomatoes, green chilli, ginger and keep it ready. Heat oil in a pan. Add cumin seeds and when the cumin seeds starts to sputter, add cashews and fry till they turn golden brown color. Then add ginger-garlic paste and saute it for 5 seconds. Add chopped green chillies and onion and saute them along with a pinch of salt till the onions turn golden brown color

Add chopped tomatoes and saute them till they turn mushy. Remove the mixture from flame and allow the onion-tomato mixture to cool off completely

Grind the cooled onion-tomato mixture to a nice paste in a mixer. Heat a pan and add butter, Add the ground tomato-onion paste and allow it to cook in low flame for 5-6 minutes. Add cumin powder, coriander powder, paprika powder and salt and mix well.

Crush the kasoori methi, and add it to the gravy and allow it to boil for another 2 minutes. Finally add fresh cream and mix well. Garnish with coriander leaves and remove from flame. Now our masala gravy is ready. Lets make the koftas

Method for preparing Kofta:

Heat a pan and besan flour and roast them till you get a nice aroma. Take the roasted besan flour in a bowl. Wash and finely chop the spinach. Heat a teaspoon of oil in a pan and add the chopped spinach and add a pinch of turmeric and allow the spinach to cook.

In a couple of minutes, water oozes out of the spinach. Stir fry the spinach in high flame for 3 more minutes so that all the water evaporates and the spinach is cooked completely. Take this aside in a bowl where we have roasted besan flour. Add salt and mix the spinach and besan flour well to make like a dough. In another bowl, take the paneer and crumble it. To that add cumin powder and salt and mix well

Make 12 equal sized balls out of the paneer crumble. Also make 12 balls out of the spinach-besan mixture.

Take one spinach ball and using wet hands spread it in your palm. In the middle of the spinach patti, place the paneer ball

Gently close the outer spinach cover to stuff the paneer ball completely. Repeat the step for the remaining spinach and paneer balls. Heat oil in a pan for frying the koftas

When the oil is hot enough, add gently add the kofta balls and fry them till they turn golden brown and becomes crispy. Place the fried koftas in a paper towel to drain the excess oil. Now our kofta's are ready